Preheat your oven to 425°F (220°C). This high temperature will help achieve that perfect crispy texture.
Cut the large head of cauliflower into florets. Ensure they are roughly the same size for even cooking.
In a mixing bowl, beat the three eggs. In another bowl, combine the panko breadcrumbs and cornstarch.
Dip each cauliflower floret into the beaten eggs, ensuring it’s fully coated, and then roll it in the panko mixture until evenly coated. Place the coated florets on the lined baking sheet.
Drizzle the sesame oil over the coated cauliflower florets. Bake in the preheated oven for about 20-25 minutes, or until golden and crisp, flipping halfway through for an even bake.
While the cauliflower is baking, prepare the sauce. In a bowl, combine the fresh orange juice, orange zest, tamari or soy sauce, rice vinegar, honey, grated garlic, grated ginger, and chili flakes. Whisk together until well combined.
Once the cauliflower is crispy, remove it from the oven and drizzle the orange sauce over the top. Toss gently to coat. Sprinkle with toasted sesame seeds and chopped green onions before serving.
